Name: One-Pot Taco Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1 white onion, chopped; 1 red bell pepper, chopped; 1 pound lean ground beef (12 ounces if using plant-based meat); 2 tablespoons homemade taco seasoning or 1 (1-ounce) packet taco seasoning; 1 teaspoon smoked or sweet paprika; 1 teaspoon ground cumin; 1 (14.5-ounce) can diced tomatoes; 1 (4-ounce) can chopped green chilis; 8 ounces elbow pasta; 2 cups beef or vegetable broth; 1 cup shredded cheddar cheese; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice (about 1 lime); 1 tablespoon hot sauce, optional; Salt, as needed

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One-pot taco pasta is one of my favorite quick meals when I want something hearty, flavorful, and fuss-free. It combines all the bold taco spices, tender ground beef, and pasta cooked right in the same pot for minimal cleanup. This dish is comfort food with a zesty twist and comes together in just over 30 minutes, making it perfect for busy weeknights.

One-Pot Taco Pasta

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and comes together fast without sacrificing flavor. Cooking the pasta right in the sauce lets it soak up all those spicy, savory juices, which really amps up the taste. Plus, having everything in one pot means fewer dishes to wash, which I always appreciate. The recipe is versatile too — I often switch up the pasta shapes or add extra veggies depending on what’s in my fridge. It’s a crowd-pleaser that always hits the spot!

Ingredients

1 tablespoon olive oil
1 white onion, chopped
1 red bell pepper, chopped
1 pound lean ground beef (12 ounces if using plant-based meat)
2 tablespoons homemade taco seasoning or 1 (1-ounce) packet taco seasoning
1 teaspoon smoked or sweet paprika
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes
1 (4-ounce) can chopped green chilis
8 ounces elbow pasta
2 cups beef or vegetable broth
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon hot sauce, optional
Salt, as needed

Optional toppings: green onions, sour cream, lime wedges

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium-high heat. Once shimmering, add the chopped onion and red bell pepper. Cook for about 2 minutes until just softened.
Add the ground beef and break it up with a wooden spoon. Reduce heat to medium and cook until most of the pink is gone, about 3 to 5 minutes. Drain excess grease if desired.
Stir in taco seasoning, smoked paprika, cumin, diced tomatoes, and green chilis with their juices. Mix well.
Add the dry elbow pasta and stir to coat everything evenly. Pour in the broth and stir again.
Increase heat to medium-high and bring the mixture to a boil, which should take around 3 to 5 minutes.
Once boiling, reduce heat to low, cover the pot, and simmer for 13 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Turn off the heat and stir in shredded cheddar cheese until melted. Add chopped cilantro, lime juice, and hot sauce if using. Taste and adjust salt as needed.
Let the pasta sit covered for 3 to 5 minutes to thicken and let the flavors meld. Serve topped with green onions, sour cream, and lime wedges if you like.

Servings and timing

This recipe serves 4 people. The total time from start to finish is about 35 minutes — 5 minutes prep and 30 minutes cooking.

Variations

I often experiment with this recipe by swapping out the elbow pasta for other shapes like rotini, shells, or fusilli to mix things up. Sometimes I add a cup of frozen corn or black beans when I add the tomatoes for extra texture and flavor. For a healthier twist, tossing in a handful of fresh baby spinach during the last minute of cooking is an easy way to boost the greens.

To make it vegetarian or vegan, I swap the ground beef for plant-based meat alternatives, use vegetable broth, and replace cheddar with vegan cheese shreds. I also like using a Mexican cheese blend or pepper jack for a little extra kick.

Storage/Reheating

I love making this recipe ahead because the leftovers taste just as good, if not better. I store the pasta in an airtight container in the fridge for up to 3 to 4 days. When reheating, I warm it in a pot over medium-low heat, adding a splash of broth to keep it creamy and prevent sticking. Stir occasionally until heated through. It reheats nicely in the microwave too, but I prefer the stovetop method for the best texture.

FAQs

Can I use gluten-free pasta for this recipe?

Yes, absolutely. Just substitute your preferred gluten-free pasta. Cooking times may vary slightly, so keep an eye on the pasta as it simmers.

What if I want to make this recipe vegetarian?

I usually use plant-based ground meat, vegetable broth, and vegan cheese. You can also add beans and extra veggies to keep it hearty.

Can I make this recipe spicier?

Definitely! I add extra hot sauce or swap in a hotter taco seasoning. Jalapeños or diced green chilies can also up the heat.

How do I prevent the pasta from sticking during cooking?

Stir the pasta occasionally while it simmers, making sure all noodles stay submerged in the liquid. This helps it cook evenly and prevents sticking.

Can I freeze leftover taco pasta?

I recommend refrigerating leftovers rather than freezing because the texture of the pasta might change when frozen and thawed.

Conclusion

One-pot taco pasta is a go-to meal that I keep coming back to because it’s easy, flavorful, and comforting. It’s perfect for busy nights when I want something satisfying without spending too much time in the kitchen or cleaning up afterward. The versatility lets me customize it to my mood or pantry contents, and it always delivers that warm, cozy taco flavor I crave. Whether feeding a family or just cooking for myself, this recipe never disappoints.